Vegetable Pad Thai

Embark on a culinary journey to Thailand with the fragrant and flavorful Vegetable Pad Thai, a delightful creation by Sara Landry from Brookline, Massachusetts. This enthralling dish boasts classic Thai flavors and features a delectable combination of peanuts, tofu, and noodles. Tofu takes center stage, adding a protein punch to this immensely satisfying entree.

The recipe is a fusion of the richness of whole wheat fettuccine, combined with a harmonious blend of rice vinegar, reduced-sodium soy sauce, brown sugar, fish sauce (or additional soy sauce), lime juice, and a dash of Louisiana-style hot sauce for a tantalizing kick.

Sara’s culinary expertise shines through as she artfully stir-fries extra-firm tofu until golden brown and then sautés grated carrots and fresh snow peas until they reach a crisp-tender perfection. The addition of garlic and eggs elevates the dish to new heights, imparting a delectable texture and depth of flavor.

Upon the arrival of perfectly cooked fettuccine, Sara expertly combines the vegetable medley, tofu, and bean sprouts in the skillet with the enchanting vinegar mixture. The delightful fragrance fills the air as the dish comes to a boil, ready to be adorned with green onions, fresh cilantro, and chopped unsalted peanuts for the perfect finishing touch.

INGREDIENTS:

• 1 package (12 ounces) whole wheat fettuccine
• ¼ cup rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce or additional reduced-sodium soy sauce
• 1 tablespoon lime juice
• Dash Louisiana-style hot sauce
• 1 package (12 ounces) extra-firm tofu, drained and cut into ½-inch cubes
• 3 teaspoons canola oil, divided
• 2 medium carrots, grated
• 2 cups fresh snow peas, halved
• 3 garlic cloves, minced
• 2 eggs, lightly beaten
• 2 cups bean sprouts
• 3 green onions, chopped
• ½ cup minced fresh cilantro
• ¼ cup unsalted peanuts, chopped

PREPARATIONS:

1. Cook the whole wheat fettuccine according to the package directions. In a small bowl, combine the rice vinegar, reduced-sodium soy sauce, brown sugar, fish sauce (or soy sauce), lime juice, and Louisiana-style hot sauce until smooth; set aside.
2. In a large skillet or wok, stir-fry the extra-firm tofu in 2 teaspoons of canola oil until it turns golden brown. Remove the tofu and keep it warm. Stir-fry the grated carrots and halved snow peas in the remaining oil for 1-2 minutes. Add minced garlic and cook for an additional minute until the vegetables are crisp-tender. Pour in the lightly beaten eggs and cook, stirring, until set.
3. Drain the cooked fettuccine and add it to the vegetable mixture. Stir in the vinegar mixture and bring it all to a boil. Finally, add back the tofu, bean sprouts, and chopped green onions, and heat the dish through. Before serving, sprinkle the Vegetable Pad Thai with minced fresh cilantro and chopped unsalted peanuts for an irresistible finish.

YIELD: 6 servings

COOKING TIME: 25 minutes (Prep: 10 minutes, Cook: 15 minutes)

TIPS:

• For a burst of color and freshness, consider adding thinly sliced red bell peppers or some lime wedges as a garnish.
• Customize the level of spiciness by adjusting the amount of Louisiana-style hot sauce to suit your taste.

In conclusion, Vegetable Pad Thai is a captivating journey to the vibrant flavors of Thailand, brought to life by the culinary brilliance of Sara Landry from Brookline, Massachusetts. This tantalizing dish showcases the harmonious blend of peanuts, tofu, and fettuccine, masterfully infused with the essence of Thai cuisine.